Chicken, grape and goat’s cheese salad
1 tbs, extra-virgin
Mixed salad leaves
100 g, baby spinach and rocket
400 g, red or green, seedless, picked
Black olives, drained
50 g, pitted and sliced
Cooked skinless chicken breast
320 g, thinly sliced
Soft goat's cheese
120 g, crumbled
- Combine the vinegar and oil in a small bowl.
- Place the salad mix, grapes and olives in a large bowl. Season with salt and pepper. Add the dressing and gently toss to combine.
- Divide the salad, chicken and goat’s cheese among serving plates.